1.Cut each pepper in half thru the stem. Remove the seeds and membranes. Bring a large pot of water to a boil and place the pepper halves in the water. Cook for 5 minutes. Remove and drain t he pepper halves on a paper towel, cut side down.

2.In a large skillet melt the butter. Add the mushrooms, garlic and scallions and sauté over medium heat for 10 minutes, being careful not to0 brown then mushrooms.

Brown the ground beef and drain off the fat.Mix the tomato sauce, pizza sauce and pepperoni together in the pan. Spray a large casserole with cooking spray and add the pasta.
Pour the meat mixture over the pasta and mix well. Add the parmesan cheese and mix together. Top with the mozzarella cheese and bake for 15 minutes, until the cheese is nice and bubbly.

Preheat the oven to 400Note - make sure your skillet is oven proof for this recipe. In a non-stick skillet heat the olive oil for a minute. Add the onion and pepper and cook 5 minutes on medium heat till the onion is translucent. Add the tomatoes and cook for another 3 - 4 minutes until the tomatoes start to soften and give off some juice. Beat the water, eggs, parmesan cheese, salt and pepper together. Add the spaghetti to the skillet and mix with the veggies to incorporate the veggies into the spaghetti (see pic to the right).Add the egg mixture and toss well with tongs. Place the skillet in to the oven and cook 8 - 10 minutes, until the top starts to brown.

This makes a perfect dinner with a salad. Try other combinations like Ham and Asparagus, leftover chicken and veggies, the sky's the limit.

Thursday, July 28, 2011

Make taco meat how you normally would and refrigerate till cool. I use romaine lettuce, tomatoes, cucumbers, bell peppers and avocado as the salad ingredients, but you can use anything that you like. Add the cooled taco meat to the salad bowl.Top with shredded cheddar cheese.The secret to this salad is using caesar salad dressing. Just mix some in and toss well. I use Ken's Steakhouse Light Caesar Salad Dressing.Add some crushed tortilla chips to the salad and enjoy.

Wednesday, July 20, 2011

Here's another easy crock pot recipe.

Chicken Cacciatore

2 pounds boneless skinless chicken breasts or thighs1/2 a large or 1 whole small onion1 green bell pepper1 12 oz can tomato paste1/2 cup red wine (I use Merlot)1 tsp dry italian seasoning2 - 3 garlic clovesSlice the onion into half rings and then cut in half againSlice the pepper into stripsCut the chicken breasts into serving pieces (I usually cut each piece in half depending on the size of the breast. Smash and peel the garlic cloves, do not chop.In a bowl mix the tomato paste, wine, garlic cloves and italian seasoning.Place the onions and peppers in the bottom of the crock pot, then add the chicken pieces on top of the vegetables.Pour the tomato paste mixture over the chicken, spreading it evenly.

Cook on low 6 - 8 hours.Serve over your favorite pasta (i use spaghetti since it makes a thin sauce). Witha salad and garlic bread it makes a easy meal.

Thursday, July 14, 2011

If you like caesar salads then you have most likely had a grilled chicken caesar. But this may not be the first thing that pops in your mind when planning your dinner menu for the week.

Let this serve as a reminder to add this salad to your list of quick and easy dinners. All it takes is a little bit of pre-planning, especially if you grill a lot. Just add this to your grill the night before so the chicken is ready to be used the next night.

The secret to a Caesar salad is in the mixing. Most people just pour the dressing on the salad and add croutons. I think this way makes the salad taste better.

1. The night before sprinkle the chicken breast with the garlic salt and grill. If your chicken breasts are on the thick side you should either slice them in half to make 2 thinner pieces or pound them thinner. Then place in the frig till the next night. (this can be done 2 nights ahead if necessary)2. To assemble the salad, cut the chicken breasts in thin slices. If you like your chicken served warm (not hot) then pop it in the microwave for about 20 - 30 seconds once it has been sliced. 3. Place the romaine in a salad bowl and add some of the dressing. With tongs mix the dressing and salad, distributing the dressing evenly. 4. Sprinkle some grated parmesan cheese on and mix with the tongs again. If you think you need more salad dressing then add more after you mixed the parmesan cheese in, but beware it only takes a small bit to make this salad. 5. Add the chicken and croutons and again use the tongs to mix well. 6. Top with shaved parmesan.

1. Brown the ground beef and drain off the fat.2. Add the salsa, soup, milk and taco seasoning to the skillet, mix well. 3. Remove the skillet from the heat and stir in the rice. 4. Pour the mixture into a casserole that has been sprayed with pam or other spray cooking oil.5. Stir in 1 cup of the cheese.6. Cover and bake for 25 minutes at 325 degrees.7. Uncover, top with the rest of the cheese and tortilla chips around the edges. Bake another 5 minutes.

About Me

I am an empty nester with 3 grown children and a wonderful hubby. I am a chef, cooking is my passion (my family is very spoiled :) ). A few years ago I dusted off my old sewing machine and took a beginning quilting class and have never looked back.